Preheat the oven to 425°F (220°C). Lightly spray a large rimmed baking sheet with cooking spray and set aside.
Juice the lime to yield about 1 tablespoon of lime juice and set aside.
Finely dice the chipotle peppers; reserve 2–3 diced peppers for the ranch dip and use the remainder in the filling.
In a mixing bowl, beat the softened cream cheese and sour cream with a hand mixer until smooth. Add half the diced chipotles, the adobo sauce, garlic powder, onion powder, cumin, chili powder, salt, pepper, and the lime juice; beat until combined.
Fold in both cheeses and the shredded cooked chicken until evenly combined.
If using corn tortillas, warm 2–3 tortillas at a time between damp paper towels in the microwave for 15–20 seconds to make them pliable.
Working quickly, spread 2–3 tablespoons of the filling onto each tortilla, roll tightly, and place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
Spray the tops of the taquitos generously with cooking spray and bake for 10–15 minutes, until the tortillas are crisp and lightly browned.
While taquitos bake, make the ranch chipotle dip by stirring the reserved 2–3 finely diced chipotles into the ranch veggie dip.
Remove taquitos from the oven, add desired toppings, and serve hot.
